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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked. | 2. Second, you need a good sized fry pan, preferabley with deep, straight sides. | 3. Third, a good pair of tongs and spoonula. | 4. Fourth, are the ingredients. These are estimations, I don't really measure. | 5. Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not! | 6. *you could use just ground pork but the sausage gives a better taste. | 7. Heat fry pan and oil lightly with a pat of butter. | 8. Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all. | 9. Do the same to the rest of the beef and sausage. Mix thoroughly. | 10. Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly. | 11. Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly. | 12. Add seasonings at this point. Use the amount that is to your liking. Mix very well. | 13. If it seems too dry at this point, melt more butter in the fry pan and add to the mix. | 14. Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes. | 15. There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat. | 16. Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey. | 17. I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey. | 18. If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor. | 19. With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2 1/2		ground cut	1326.003	0.0	261.4606	30.4867
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
celery	1	cup		16.16	2.9997	0.6969	0.1717
onion	1	cup		64.0	14.944	1.76	0.16
onion garlic crouton	6 -12	ounces		0.0	0.0	0.0	0.0
butter	1			85.5	3.9285	2.6715	7.2
poultry seasoning				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.